Chocolate and Cream Puffs

Casey Barber

Chocolate and Cream Puffs

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    4 tablespoons (1/2 stick) salted butter 1 cup chocolate pudding
    1 cup plus 2 tablespoons unbleached all-purpose flour 1 cup Cool Whip
    4 large eggs


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 400 and line two baking sheets with parchment paper or Silpat liners.

    • 2

      Melt the butter with 1 cup water in a high-sided saucepan over medium heat.

    • 3

      Whisk in the flour and stir with a wooden spoon or silicone spatula for 3-5 minutes until a cohesive dough forms and pulls away from the side of the pan.

    • 4

      Remove the pot from the heat and transfer the dough to the bowl of a stand mixer fitted with the paddle attachment.

    • 5

      Add the eggs, one at a time, while beating on medium-low speed. Make sure each egg is fully incorporated before adding the next: the dough will separate and chunk up each time an egg is added, then reincorporate and become shiny and smooth.

    • 6

      Use two large spoons or a tablespoon and mini spatula to drop golf ball-size mounds of dough onto the prepared baking sheets, leaving an inch of space between each puff.

    • 7

      Bake for 20-25 minutes until the puffs are golden brown. Be careful not to underbake the puffs or they’ll deflate when removed from the oven: a safeguard against deflated puffs is to turn off the oven when you think they’re done and leave the puffs in the oven for a few minutes more, then piercing the puffs with a toothpick or chopstick before cooling completely on a rack.

    • 8

      Whisk the pudding and Cool Whip together until well combined.

    • 9

      When the puffs are cool, pull them apart gently like a hamburger bun and fill with a generous scoop of whipped pudding. Re-close the puffs and serve.

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